Need advice on rising the bread
Posted this picture so you can see the problem. If you zoom in on the crust you can see. This is my third attempt although...
Hello Bakers new here with yeast questions
Hello bakers want to introduce myself and ask some questions. I've been brewing beer for awhile and since I have a refrigerator full of different yeast strains I figured I'd try and make some sourdough which is the only type of bread I like. I got my starter going with a Belgian ale yeast and I got...
Don’t know what went wrong, Overproofing? Over hydration? Or weak starter?
I think I may have overproofed, before baking the dough was very soft and there were some large bubbles at the surface, I...
Resources for sourdough breadmaking - BOOKS
We're creating a list of books related to sourdough bread making.Do you have any favourites or others that have been...
Help!
My sourdough is a brick! This is my fourth attempt and each behaves similarly.it passed the leaven test, rose well on the...
Retarder/Proofer question
Does anyone have a simisla quite old Retarder/Proofer for SinMag? I just got hld of it second hand and it does not have a...
Flat as a pancake
HelloI know this comes up a lot, but I cannot get my dough to become manageable even after more than 4 hours of folding and...
Tiles in Oven as stone replacement
Hi Sourdough Community,I’ve been reading all the previous posts on stone alternatives for increasing the thermal mass in the oven and also cooking on. It it sounds like Unglazed terracotta tiles are the go. I have contacted local hardware and garden stores and no one seems to have any. Can...
Strong wheat flour in Perth
Hi everyone!Don’t know whether here is the right place to ask, I am a foreigner and not familiar with the flour suppliers...
Going local
Bacchus Marsh baker, Jordan Walls, and Trentham baker, John Reid, are working with neighbouring farmers and changing the...
Baking sourdough at high altitude
Going to visit family in Colorado. Going to be at 8500' I'm bringing some of my starter in hopes of baking some bread. Any thing I should do different?...
Overactive starter on day 2?
I’m brand new to sourdough and just started my starter yesterday. (1/2 water and 1 cup whole white wheat flour) I...
Starters and using with various flours
Hican I use a healthy white starter to bake a loaf with other flours - Einkorn / Wholemeal etc or is it vital to use a starter made from the same flour as one is baking with.?...
Willing to share some starter?
Hello everyoneMy sister in Sydney would like to start making some sourdough bread, but I don't think AQIS would be that happy with me sending some of my starter over to her from NZ! So I was wondering if one of you Aussies with a nice mature firm starter would mind posting some of it to my...
weird sourdough starter. Is it ok?
Hi. Im making sourdough starter for the first time. It’s currently on day 3 but it has that weird purple color on top and...
Different flour starter and bread
Hi.Brand new to the bread game here and have a question : When making sourdough bread, does the flour used for the starter have to match the flour of the bread ?So i used rye flour for my starter, will it work with any type of flour or just with rye flour ?Thanks...
Sourdough starter - Parmesan smell
I've been following thekitchn's sourdough starter recipe - 4 oz ap flour + 4 oz water daily for 4 days, and should be ready to use on day 5. Day 2 it smelt like vomit, but I forged ahead, and day 3 it smelt like nail varnish, so I thought I was getting somewhere. Day 4 it had a layer of water on...
Starter Stopped!
Hi All! ...
What's the point of the levain?
HiI am new to sourdough, I am wondering what the point of making a levain prior to making the loaf is. Why not just use undiluted starter? I expect chemistry may be involved.....Thanks in advance for the wisdom......
Poor rising in warm weather
I have been baking sourdough for a number of years mostly very successfully. In recent weeks during the hot weather I have had some disasters. I prove the dough overnight and that rises as normal but then I shape it the next morning to bake in the afternoon and this second rise has typically been...